Cup carrying system, ice cream bags and ice cream machine

Abstract

Cup carrying system (70) for an ice cream machine (100), comprising a frame structure (71) with an opening (72) for dispensing an ice cream from an ice cream bag (2), wherein the frame structure (71) has a first contactless holding device (71a) at the opening (72); a cup carrying device (73) with a second contactless holding device (73a), wherein at least one of the holding devices (71a, 73a) is a magnet; and the other of the holding devices (71a, 73a) comprises a magnet and / or a ferromagnetic material; wherein the frame structure (71) has a first centering contour (71b) and the cup carrying device (73) has a second centering contour (73b), and wherein the two centering contours (71b, 73b) interact with each other at least in a force-locking manner.

Description

Technical area

[0001] The present invention relates to an ice cream machine, a cup carrying system and a pre-assembled ice cream bag. Background of the invention

[0002] Household ice cream machines can be divided into two groups based on their design. First, the widely used pre-cooling units: Their double-walled mixing bowl is kept at a minimum temperature of -18°C in the freezer for 12 to 24 hours so that the enclosed cooling medium acts as a latent heat reservoir. After the completely chilled bowl is inserted, the liquid ice cream base is poured in and a simple motorized agitator is started, which continuously scrapes along the inner wall, preventing freezing and incorporating air until the cooling reserve is exhausted. Second, the compressor models: These have a hermetically sealed cooling circuit that continuously lowers the temperature during the process, eliminating the need for pre-cooling and allowing multiple batches to be produced consecutively. Here, too, a slow-moving agitator arm ensures fine crystal formation and a creamy texture.Both designs terminate the process automatically or manually once the mixture is semi-solid; compressors often switch to a holding mode afterward. The finished ice cream is usually consumed immediately or briefly aged to stabilize its structure. Pre-coolers score points with their low weight and attractive purchase price, while compressor machines offer greater ease of use and more reproducible results.

[0003] This is offset by two major disadvantages. First, the total production time is significantly longer than with professional systems: including the pre-cooling phase or compressor preconditioning, it usually takes 30 to 60 minutes before a serving consistency is achieved. Second, the machines are designed for batch sizes that yield multiple servings; anyone who only wants a single serving will inevitably produce excess or have to underfill the container, which will impair the texture. Conversely, when filling quantities that exceed their maximum capacity, the machines often produce a result that is too soft because the refrigeration system is overwhelmed by the high heat load. Description of the invention

[0004] Based on this situation, it is an object of the present invention to overcome at least one of the aforementioned disadvantages. In particular, it should be possible to dispense ice cream from the opening of a pre-packaged ice cream bag in an improved manner. The ice cream machine should also be easy to clean and have a high-quality design. At the same time, however, the cleaning effort should be as minimal as possible, especially when dispensing the finished ice cream.

[0005] The object of the invention is achieved by the features of the independent main claims. Advantageous embodiments are specified in the subclaims. To the extent technically feasible, the teachings of the subclaims can be combined arbitrarily with the teachings of the main and subclaims.

[0006] In particular, the object is accordingly achieved by a cup carrying system for an ice cream machine, comprising a frame structure with an opening for dispensing an ice cream from an ice cream bag, wherein the frame structure has a first contactless holding device at the opening; a cup carrying device with a second contactless holding device, wherein at least one of the holding devices is a magnet; and the other of the holding devices comprises a magnet and / or a ferromagnetic material; wherein the frame structure has a first centering contour and wherein the cup carrying device has a second centering contour, wherein the two centering contours interact with each other at least in a force-fitting manner.

[0007] In other words, the cup carrying system consists of two main components: The first main group, a frame structure, forms the front section of the ice cream machine and includes a product outlet opening. A first, contactless holding device is integrated directly onto this opening; depending on its function, this is either a permanent magnet or a ferromagnetic counterpart. The second main group is formed by the cup support device. This removable unit supports the cup or drip tray. A second contactless holding device is located on its front surface facing the frame. At least one of the two holding devices is designed as a magnet, the other as a magnet or as a ferromagnetic plate, so that the support device can be coupled to the frame structure solely through magnetic attraction.

[0008] Both assemblies also have corresponding centering contours: the frame structure has a first contour, the cup support device a second. When brought together, these profiles interlock, creating a frictional fit that positively guides the cup support device into the central position under the outlet opening and simultaneously prevents any torsional or lateral play. In other words, the system fixes the cup support device purely magnetically and automatically aligns it via positive or frictional contours, i.e., completely without mechanical locking mechanisms and thus contact surfaces susceptible to wear or cleaning.

[0009] The cup carrying system combines a magnetic quick-action pick-up with complementary centering contours, thereby achieving a series of interlocking effects: The contactless holding devices create a permanently wear- and play-free fixation; at the same time, the cup carrying device automatically aligns laterally upon docking, ensuring that each cup is reproducibly centered under the outlet opening. Since the centering contours transfer the operating load directly into the frame structure, the magnets only need to provide the attraction force – smaller sizes are sufficient, which saves costs. A free air gap remains between the magnetic surface and the outlet, which acts as a hygienic zone: no product deposits are formed, making cleaning easy. The air gap also acts as a spring-loaded dampening stage, so that vibrations from the cooling unit reach the cup only in a dampened manner.Finally, the decoupled assembly allows for modular retrofitting: Carrying devices for different cup sizes or magnet strengths can be exchanged without interfering with the base unit. The result is a hygienic, low-maintenance, and cost-effective unit that elegantly combines precise positioning, reliable holding, and quick disassembly.

[0010] In particular, the object is also achieved by an ice cream bag for an ice cream machine with the cup carrying system, the ice cream bag comprising at least one fluid-tight packaging material layer, wherein the at least one packaging material layer is integrally connected along a sealing edge which runs at least partially around the entire circumference and thereby defines a hermetically sealed gross volume for receiving an ice cream mixture, an outlet device with an ice cream channel, wherein the outlet device comprises a flange-shaped base body with an ice cream channel, wherein the base body has a connecting section, a flange collar section and an ice cream dispensing section axially to the ice cream channel, wherein the connecting section is integrally and fluid-tightly connected to the at least one packaging material layer along the sealing edge, wherein the sealing edge and / or the outlet device comprise a pressure-compliant blocking means,which is designed to connect the ice cream channel and the gross volume for the passage of the ice cream when a defined internal pressure is exceeded.,

[0011] In other words, the ice cream bag consists of at least one fluid-tight packaging layer, which is materially and fluid-tightly connected along a partially circumferential sealing edge, creating a hermetically sealed gross volume. An outlet device is arranged on one end of the bag. The flange-shaped base body of the outlet device - viewed axially relative to the ice cream channel - is composed of an inner connecting section, a central flange collar, and a forwardly projecting dispensing section. The connecting section is materially connected to the sealing edge. Optionally, the connecting section can be designed to seal the bag gas- and liquid-tight from the environment. Alternatively or additionally, a pressure-sensitive barrier, such as a burst or peel seal, is located between the sealing edge and the outlet device.As long as the internal pressure remains below a defined threshold, this barrier remains closed and separates the gross volume from the ice cream channel. If the threshold pressure is reached during the whipping or dispensing phase for dispensing the ice cream, the barrier zone opens in a controlled manner, allowing the ice cream mixture to flow into the channel for the first time. The flange collar aligns the outlet device with the frame opening of the ice cream machine, while the protruding dispensing section, the front edge of which can be designed, for example, as a sharply rounded wedge lip with transverse micro-notches, protrudes a few millimeters above the cup. At the end of dispensing, this wedge lip cuts off the product strand of the ice cream in a definitive manner. Remaining drops can break away and fall directly into the cup or onto the drip grid without wetting the front of the machine.

[0012] In particular, the object is also achieved by an ice cream machine for producing ice cream with an ice cream bag containing an ice cream mixture, the ice cream machine comprising a housing; and a cup carrying system, and wherein the housing is at least partially formed by the frame structure of the cup carrying system.The cup carrying system comprises a frame structure with an opening for dispensing an ice cream from an ice cream bag, wherein the frame structure has a first contactless holding device at the opening; a cup carrying device with a second contactless holding device, wherein at least one of the holding devices is a magnet; and the other of the holding devices comprises a magnet and / or a ferromagnetic material; wherein the frame structure has a first centering contour and wherein the cup carrying device has a second centering contour, wherein the two centering contours interact with each other at least in a force-fitting manner.

[0013] Thanks to the combination of a hermetically sealed bag, pressure-controlled opening, and a geometrically optimized outlet lip, the ice cream mixture is only released when the process conditions are right, flows reproducibly into the centered cup, and releases drip-free at the end, regardless of the selected portion size. The cup carrying device of the cup carrying system is always centered below the opening of the ice cream machine and thus below the outlet section of the base body. Cup carrying system

[0014] The cup carrying system can be designed as a unit consisting of a frame structure with an opening and a vertically movable cup carrying device. During the dispensing process, it can pick up the ice cream from the ice cream bag and guide it into a cup placed underneath, without the need for manual cup guidance. Its contactless holding devices—preferably magnets or magnetically cooperating elements—can ensure defined, play-free positioning and vibration isolation of the cup carrying device. ice cream machine

[0015] An ice cream machine can be an electrically or mechanically operated device that can convert liquid ice cream mixes into frozen ice cream through a kneading and cooling process. The ice cream machine can comprise a compressor-cooling circuit and an ice cream kneading system with a kneading device to produce a homogeneous ice crystal structure. The ice cream machine can be designed to accommodate a single ice cream bag, which can be pressurized during the operating cycle. This pressure can open the barrier(s) integrated into the ice cream bag, allowing the finished ice cream to flow directly into a portioning container, for example, in the form of a paper cup. Kneading and cooling process

[0016] The kneading and cooling process comprises the simultaneous mechanical mixing and thermal cooling of the ice cream mixture in the ice cream bag. At the beginning, the ice cream mixture is liquid and / or with powder components and / or solid components in the liquid and is placed between a cooling, temperature-controlled plate and a kneading device, for example with a kneading arm. While heat is extracted from the ice cream mixture via at least one temperature-controlled plate, i.e. an actively or passively temperature-controlled, coolable plate, the kneading device kneads the ice cream mixture, distributes ice crystals and incorporates air. In the context of the present disclosure, the term “kneading” encompasses more than simply mixing a liquid mass. It describes a process in which the rotating kneading arm, by cyclically pressing, shearing and folding the bag wall, i.e.A first / second layer of packaging material in the ice cream bag initially homogenizes the still-flowing ice cream mixture and enriches it with nitrogen, i.e., it performs a mixing function. Then, as the viscosity increases, it acts like a kneader, plastically shaping the semi-frozen matrix of the ice cream mixture. A projection circle is traced across the bag surface, the diameter of which is precisely matched to the sealing surface and kneading arm radius. The rotational movement thus creates recurring flexion and return paths that finely distribute air bubbles and keep ice crystals small. The eccentric path of the kneading arm can press the ice cream mixture layer by layer against the actively temperature-controlled base plate, so that the shear fields are simultaneously synchronized with the heat dissipation. Frame structure

[0017] The frame structure can form the static support structure of the cup carrying system and simultaneously define the interface to the machine housing. The opening for dispensing the ice cream can be located on its front side, flanked by centering contours. Furthermore, the frame structure can support the first contactless holding device and, thanks to its shape, provide precise linear guidance for the cup carrying device. Opening for dispensing the ice cream after production from the ice cream mixture

[0018] This opening can be the passage in the frame structure through which the fully ripened ice cream enters the cup. Its placement in a protruding section of the frame structure can minimize drip losses and ensure free material flow. Its dimensions can be based on the maximum particle size of the gelato and hygiene requirements. Pre-packaged ice cream mix

[0019] A pre-mixed ice cream mix can be a ready-to-fill blend of water, milk or plant derivatives, sugar, and flavoring ingredients that has already been pasteurized and homogenized before packaging. It can be poured into the ice cream bag without further mixing and frozen to its final viscosity through a cooling and kneading process within the ice cream machine. This ensures a reproducible flavor and quality profile. Ice cream bags

[0020] The ice cream bag can be a hermetically sealed, pressure-flexible packaging that holds the ice cream mix during storage and freezing. It can include an outlet on one end through which the ice cream is dispensed as needed. The bag material can combine a barrier effect against moisture and oxygen with high weldability along a circumferential sealing edge. Contactless holding device

[0021] A contactless holding device can be a fastening element that develops a holding force without any form-fitting engagement. In the invention, this holding force can be generated through magnetic attraction or a magnet-ferromagnet combination. It can act across a defined air gap, thus eliminating wear and dirt ingress. Cup carrying device

[0022] The cup support device can be a vertically movable support that accommodates the beverage container and, optionally, a drip tray with a support grid. Its second contactless holding device can cooperate with the first holding device of the frame structure to precisely fix its position. The guide can be along the centering contours to ensure the cup is always correctly positioned under the outlet opening. Second contactless holding device on cup carrying device

[0023] This holding device can serve as a counterpart to the first holding device on the frame structure. It can be designed as a magnet or a ferromagnetic counterpart, depending on the required pole configuration. Due to its vertical length, it can also limit the adjustment range of the cup support device. magnet

[0024] A magnet can be a component that provides a permanent or electromagnetically generated magnetic field. In the application according to the invention, it can provide contactless fixation or centering of two system components. Its field lines can run through a defined gap between the frame structure and the cup support device. Ferromagnetic material

[0025] Ferromagnetic material can be a material that becomes magnetized under the influence of an external magnetic field, thus enabling magnetic attraction. In a cup-carrying system, it can serve as a passive counterpole to a magnet. The material selection and wall thickness can be adjusted to exceed the required holding force without restricting the travel range. Centering contour

[0026] A centering contour can be a shaped surface incorporated into the frame structure or the bucket support device, whose wave profile defines a horizontal and vertical guide. This contour can consist of a superposition of two sinusoidal functions of different amplitudes and period lengths. This can simultaneously achieve vibration damping against machine-induced vibrations. Force-locking interaction of the centering contours

[0027] When the centering contours interact with each other, their surface pressures can prevent relative movements without positive engagement. The wave-shaped flanks can press against each other in such a way that they precisely control the vertical displacement. At the same time, a defined contact or magnetic gap can remain, minimizing the transmission of transverse forces. Fluid-tight packaging material layer

[0028] A fluid-tight packaging material layer can be a film or laminate structure that impermeates gas and liquid. It can protect the ice cream mix from oxidation and flavor loss. Its sealability can be designed to accommodate the process pressure occurring in the bag. Two layers of packaging material

[0029] The ice cream bag can be constructed from two distinguishable film layers or, alternatively, from two distinguishable packaging material layers, such as fiber-containing packaging material layers of a wrapping layer, which can have different barrier or strength properties. The barrier and strength properties of the two distinguishable film layers / packaging material layers can also be identical. Alternatively, the two packaging material layers can be a folded-over film layer. However, this can also have distinguishable properties depending on whether it is the first or the second packaging material layer. For example, the first packaging material layer can have a lower surface roughness on an outer side facing away from the receiving chamber and thus located outside the receiving chamber than a second packaging material layer on its outer side.Each layer can be designed individually or as a composite layer to meet specific functional requirements. The layers can be combined symmetrically or asymmetrically to optimize the overall layer package. Their interaction can ensure high pressure, tear, and temperature resistance. Fluid-tight packaging material layer

[0030] A fluid-tight packaging material layer can be designed to prevent the penetration of liquids and gases under normal operating conditions. To achieve this, it can contain polymer barrier layers such as EVOH or aluminum laminations. Their permeation rates can be below defined limits according to DIN or ASTM standards. The seal can be maintained even under cyclic temperature and pressure stress. Seal edge at least partially surrounding

[0031] The ice cream bag can have a sealing edge that connects the two packaging material layers peripherally, at least in sections. This sealing edge can be closed or partially closed, thus defining the receiving chamber(s) for the ice cream mixture. The seam width of the sealing edge can be selected so that the connection created by the sealing edge securely maintains the intended internal pressure. In addition, the sealing edge can serve as a position reference for attaching additional functional elements.

[0032] First / second packaging material layer from a common wrapping layer. Alternatively or additionally, it is provided that the first and second fluid-tight packaging material layers are components of a common, folded-over wrapping layer of a packaging material. In this embodiment, the first and second fluid-tight packaging material layers are not two separate films, but rather two sections of the same wrapping layer of a packaging material, folded over once lengthwise. A double-layer structure is thus created by simple folding, the free edges of which then only need to be sealed along the sealing edge, which at least partially surrounds the entire layer.

[0033] Eliminating the need for an additional insert film reduces material consumption and minimizes potential seal defects, as only a single web is fed into the sealing station. Furthermore, the barrier and mechanical properties of both layers remain identical, improving the compressive strength of the ice cream bag. One specific design example involves cutting a tubular, extruded, multilayer polyethylene-EVOH-polyethylene tube lengthwise, unfolding it, and then folding it 180° on one side. The two adjacent sections form the first and second packaging material layers, while the folded edge serves as an integral part of the sealing edge. Wrapping layer of a packaging material

[0034] The wrapping layer of a packaging material can refer to a functional film layer or a fiber-containing layer, or a combination thereof, which forms the entire lateral extent of the ice cream bag and can be multi-layered depending on requirements. It comprises all layers that are extruded, laminated, or coated during production to form a flat composite, which together provide the barrier, strength, and sealing properties. By folding over this wrapping layer, its original outer surface becomes the inner bag wall in one section, without interrupting the material continuity. As a result, the moisture and oxygen transmission coefficient remains unchanged along the folded edge, ensuring a homogeneous barrier effect across the entire circumference of the receiving chamber.

[0035] First / second packaging material layer made up of separate layers, each with a wrapping layer. Alternatively or additionally, the first and second fluid-tight packaging material layers form two separate layers, each comprising a wrapping layer of the packaging material, in front of a sealed edge composite. In this variant, the first and second fluid-tight packaging material layers are present as two spatially separate layers in front of the sealed edge composite, each consisting of its own wrapping layer of the packaging material. The two layers are only placed on top of one another in the sealing station and bonded together along the sealed edge, which runs at least in sections. The separate cutting allows each layer to be printed, coated, or provided with functional windows independently before it is incorporated into the bag composite.In addition, different film structures can be combined, so that, for example, a high-strength outer layer can be used in pairs with a particularly low-friction inner layer. One example uses a printed PET / EVOH / PE composite film as the first packaging material layer and a transparent, slip-modified PE monofilm as the second packaging material layer. Both webs are fed inline, precisely aligned, and then heat-sealed to form the ice cream bag.

[0036] Alternatively or additionally, it is provided that the first and the second packaging material layer are made of the same material, wherein an outer side is additionally provided with a rougher layer. The side of the ice cream bag with the rougher layer is preferably intended to rest on an actively temperature-controlled plate of the ice cream machine. The rougher surface can also be designed to have increased static friction with a copper surface of the actively temperature-controlled plate. Furthermore, the other outer side of the ice cream bag, opposite the rougher side, can have a lower surface roughness such that a kneading device of the ice cream machine can describe kneading movements on this outer side with lower static friction and touches it during these kneading movements. Packaging material layers are connected to each other at least in sections

[0037] The two packaging material layers may not be bonded over their entire surface, but only in certain zones, preferably along the sealing edge, by means of a material fit and, under certain circumstances, by a force fit. In certain cases, it is not necessary for the sealing edge to be completely circumferential, i.e., to be designed in a closed form, for example if the two packaging material layers are formed by a folded-over wrapping layer. In this case, the sealing edge can have a partially closed form and each border on a fold line formed by the folding over of the wrapping layer. In this case, the wrapping layer and the sealing edge together form a wall of the receiving chamber and completely enclose the receiving chamber, i.e., hermetically and fluid-tight. Regions of the wrapping layer not connected to a sealing edge can also form the receiving chamber.Partially connecting the bag with a sealing edge can reduce material consumption while ensuring the necessary seal. Furthermore, the flexibility of the bag can be increased, which can facilitate extrusion of the mixture. The packaging material layers can be connected in such a way that they are in full contact with each other when the receiving chamber(s) are empty.

[0038] In addition, it can be provided that the receiving chamber enclosed at least in part by the sealing edge or the receiving chambers enclosed in part by the sealing edge (each) receive an ice cream mixture. Closed receiving chamber by at least partially connecting the two packaging material layers

[0039] By joining the packaging material layers in sections, a completely enclosed receiving chamber can be created. Its boundaries can be defined exclusively by the surrounding sealing edge sections. This design can enable safe storage and contamination-free transport of the ice cream mix, as well as hygienic production of the ice cream. Until the barrier agent is activated, no exchange of substances with the environment can occur. Receiving chamber for holding the ice cream mixture

[0040] The receiving chamber can serve as a container for the defined ice cream mix. Its volume can correspond to the pre-packaged amount of ice cream, with a small headspace provided as an expansion buffer. The inner surfaces formed by the packaging material layers or the overwrap layer can be made of food-grade, low-adhesion polymers to minimize product residue. This allows the mix to remain hygienically sound and completely drainable. Material connection of the packaging material layers

[0041] A material bond between the packaging material layers can be created by welding or gluing, forming a permanent material bridge within the seam. The resulting seam strength can exceed the tensile strength of the unprocessed material. This ensures compressive strength up to the defined opening pressure of the barrier. Hermetically sealed

[0042] Hermetically sealed refers to a condition in which the interior is completely sealed against the ingress or egress of gases and liquids. This prevents oxygen from entering the ice cream bag's gross volume. This ensures product shelf life and hygienic safety. Closed gross volume or receiving chamber

[0043] A closed gross volume can refer to the interior of the ice cream bag, enclosed by the packaging material layers and the sealing edge. This receiving chamber can hold the liquid or semi-frozen ice cream mix. Its geometry can be designed such that no excessive pressure increase occurs during freezing. Gross volume for holding an ice cream mix

[0044] The gross volume for accommodating an ice cream mix can be dimensioned to accommodate the intended filling quantity and tolerate volumetric expansion during temperature changes. Furthermore, it can allow for the buildup of internal pressure required to open the locking device. Its capacity can be based on the target portioning of the ice cream machine. Ice cream mix

[0045] An ice cream mix can be a premixed, pasteurized, and optionally prefrozen raw mass containing water, milk fat or vegetable fats, sugars, stabilizers, and flavorings. It can be brought to serving temperature in the bag by the machine's cooling system. If it has sufficient viscosity, it can be squeezed into a cup via the ice cream chute. Ice cream mix is ​​Gelato

[0046] In this specific example, the ice cream mixture could be gelato, an Italian-style ice cream with a comparatively low air overrun and intense flavor. This recipe can have a higher dry matter and lower fat content than traditional ice cream. This can determine the specific flow and freezing properties for which the cup-carrying system is optimized. Pre-packaged ice cream quantity

[0047] A pre-packaged ice cream batch can be a precisely measured portion of an ice cream mix by the manufacturer, which may already contain all the necessary recipe ingredients. This amount can be poured directly into the ice cream bag, eliminating the need for the end user to weigh or mix. Pre-packaging can eliminate dosing errors and ensure reproducible ice cream quality. It can also simplify logistical processes, as each portion can be clearly labeled and traceable.

[0048] In other words, a pre-packaged ice cream batch can be defined as a precisely weighed portion of the pasteurized base product, including a defined nitrogen volume, placed in an aseptic ice cream bag. In the system described here, this single portion can correspond to 100 ml of finished gelato, for which the bag can be filled to 65% with base product and 35% with nitrogen. The defined fill volume can ensure reproducible dosing, allowing each kneading and cooling process to proceed under identical conditions. At the same time, the pre-packaged mold can facilitate batch traceability and minimize contamination risks during operation. ice cream

[0049] Ice cream is a frozen luxury food whose basic ingredients—water, sugar, milk or vegetable fat components, and flavoring additives—are combined into a solid, creamy matrix through simultaneous heat dissipation and mechanical stirring. Regardless of the recipe, production must be controlled so that only fine ice crystals form and gas is evenly distributed throughout the mass. In the concept described, an actively cooled copper plate can dissipate heat, while the closed ice cream bag hygienically insulates the ice cream mix and process gas from the environment. In summary, ice cream is the finished product made from the ice cream mix. The ice cream mix in the ice cream bag is then poured into the ice cream machine to produce the ice cream. Gelato

[0050] The ice cream mix in the ice cream bag is particularly preferably a gelato mix for making gelato. Gelato is an Italian variant of ice cream characterized by a high dry matter and low fat content, coupled with a particularly fine microstructure. In this ice cream machine, gelato can be produced at a plate temperature of approximately -25°C using one or both temperature-controlled plates for cooling the ice cream mix during a cooling and kneading process. A kneading arm rotating at 53 rpm can knead the ice cream mix in the ice cream bag and simultaneously cool the plates to achieve a homogeneous, low-crystal texture. The nitrogen content incorporated in the ice cream bag can ensure gentle aeration and eliminate the need for the usual air addition in open freezing processes. The result is a dense, flavor-intensive end product that is ready to eat immediately after pressing. Proportion of ice cream mass in the ice cream mixture

[0051] Alternatively or additionally, the ice cream mixture is intended to contain 60 to 70 percent of a liquid and / or a solid and 30 to 40 percent of an inert gas, in particular nitrogen. The defined composition ensures that the ice cream mixture contains sufficient inert gas during kneading to form a fine cell structure, which increases the creaminess of the ice cream. The range of liquid or solid allows recipe variations without changing the amount of gas, meaning process parameters remain constant. Furthermore, the limited gas content leads to a higher density than conventional ice cream, which makes the flavor more intense. A liquid is a substance that flows at room temperature and whose molecules have only weak cohesive forces. A solid is a state of matter with a fixed shape and low particle mobility.An inert gas is a largely chemically inert gas that does not influence process reactions. Nitrogen is a diatomic inert gas that makes up seventy percent of the earth's atmosphere and is approved for use in food as food gas E 941. Proportion is the percentage mass or volume of a component within a mixture. According to a specific embodiment, the ice cream mixture contains sixty-five percent UHT-treated base liquid and thirty-five percent nitrogen, which means it lies exactly within the specified proportion range. The kneading device performs eccentric kneading at fifty-three revolutions per minute, whereby the nitrogen volume is microfinely dispersed in the liquid and forms a homogeneous texture. It is particularly preferred that the ice cream mixture has a proportion of 65 percent of a liquid and / or a solid and 35 percent of an inert gas, in particular nitrogen. Outlet device

[0052] The outlet device can be a fitting integrated into the ice cream bag, which contains an ice cream channel and is flange-shaped at its periphery. It can be integrally connected to the bag body, thus providing a pressure-tight interface to the ice cream machine. Alternatively, and preferably, the outlet device is designed not to cooperate with an interface of the ice cream machine, but rather, locked to the ice cream machine, to discharge a finished ice cream directly into a collecting container held by the cup support device. Upon opening of the blocking means, it can enable the targeted discharge of the ice cream. Ice cream channel of the outlet device

[0053] The ice cream channel can be a cylindrical or conical flow bore in the base body of the outlet device. It can guide the ice cream from the gross volume to the outer outlet opening. Its cross-sectional area can determine the maximum volume flow and influence the product structure. Flange-shaped base body

[0054] The flange-shaped base body can be the central body of the outlet device, which protrudes outward as an extension of the ice cream channel and forms a circumferential collar. This collar can enable force- and form-fitting fixation to a counterflange or to the frame structure. Material selection and wall thickness can ensure pressure resistance and hygiene requirements. Axial extension of the ice cream channel through flange-shaped base body

[0055] The axial extension of the ice cream channel through the flange-shaped base body can provide a continuous, dead-space-free path from the inside of the bag to the outlet. This prevents the formation of stagnation zones. At the same time, a defined overhang length relative to the frame structure can be created. “Flange-shaped” means “collar-shaped”

[0056] "Flanged" can refer to a shape in which a component forms a radial collar or flange, similar to a pipe flange. This flange can create a flat contact surface for sealing or fastening. In the context of the outlet device, the collar can enable stable clamping of the bag on the ice cream machine. Connecting section of the outlet device

[0057] The connecting section of the outlet device can be located within the sealing edge and welded to the packaging material layers. Its thickness can be designed for optimal seam quality. This creates a pressure-tight foundation for the outlet device. Flange collar section of the outlet device

[0058] The flange collar section can be the radially protruding part of the base body, which serves as a contact and centering surface relative to the frame structure. It can prevent the bag neck from retracting under negative pressure and define the installation position. In certain designs, it can also carry the pressure-compliant locking device. Ice cream dispensing section of the outlet device

[0059] The ice cream dispensing section can form the exit end of the ice cream channel and extend beyond the frame structure into the space of the cup support device. Its contour can be aerodynamically rounded to dispense ice cream without shear stress. At the same time, it can allow for easy removal and cleaning. Pressure-compliant locking agent

[0060] A pressure-compliant barrier can be an elastic or plastically deformable element that seals the ice cream channel as long as the internal pressure in the bag remains below a certain threshold. If the pressure increases, the barrier can open and clear the way for the ice cream. This ensures drip-free and hygienic dispensing. Exceeding a defined internal pressure

[0061] Exceeding a defined internal pressure can indicate the point in time at which the pressure in the gross volume exceeds the opening pressure of the sealing device. This pressure level can be generated by the volumetric displacement of the ice cream mixture using a cooling system or drive piston. Only then can the ice cream channel be connected to the gross volume.

[0062] Connecting the gross volume and the ice cream channel for the ice cream to pass through. The connection between the gross volume and the ice cream channel can be established as soon as the barrier opens. In this position, the ice cream mixture can flow toward the cup with even pressure. Once the pressure is released, the barrier closes, preventing air from entering or dripping. Linear guidance through centering contour

[0063] Alternatively or additionally, the first and second centering contours comprise a linear guide for vertically moving the cup support device along a defined displacement path along the frame structure. The linear guide can be a protruding rib of the frame structure, which engages a groove arranged on the cup support device. This ensures a play-free, tilt-free height adjustment of the cup support device, so that the distance between the outlet lip and the cup rim remains constant in every position and the product is dispensed cleanly and drip-free, regardless of the cup size. Vertical holding device length limits displacement distance

[0064] Alternatively or additionally, the holding devices are designed to limit the defined displacement distance through their vertical length. This facilitates handling. During development, the maximum distance a cup of a standard size may be from the opening of the ice cream machine without the ice cream being dispensed into an area outside the cup can be determined. At least one centering contour limits the displacement distance

[0065] Alternatively or additionally, it is provided that at least one of the centering contours is designed to limit the defined displacement path through its contouring, wherein a length ratio of the first holding device to the second holding device is in a range of 5 to 1, in particular of 2 to 1. According to a specific exemplary embodiment, the first holding device is designed with the dimensions 20 mm by 80 mm, while the second holding device is designed with the dimensions 20 mm by 40 mm. A maximum displacement path then corresponds to the length dimensions of the second holding device on the cup carrying device, i.e. 40 mm. In other words, and defined in general terms, a vertical length dimension of the second holding device can define a maximum vertical displacement path. At least one centering contour with a wavefunction-like contour based on a wavefunction

[0066] Alternatively or additionally, it is provided that the first and / or the second centering contour have at least one period length of a wave contour running, in particular in the horizontal direction, like a wave function, in particular according to a first wave function. This centering contour improves the force-fitting hold of the cup carrying device on the frame structure, while at the same time the surface is very easy to clean due to the continuous course without corners. Depending on the course and repetition rate of the wave function, vibration of the housing, generated for example by external influences or components of the ice cream machine during the ice cream production process, can also be reduced. A lightweight paper cup for holding the ice cream mixture after production, which rests on the cup carrying device, is hereby not moved away from the cup carrying device. At least one centering contour with a wave function-like contour, based on several, in particular two, wave functions

[0067] Alternatively or additionally, it is provided that the first and / or the second centering contour have at least one period length of a wave contour formed in the horizontal direction from several wave functions, in particular two wave functions. A combination of several wave functions in the centering contour can enhance the effects described above. One of the contours formed by one of the wave functions can also create a frame structure such that a cup for holding the ice cream can be arranged in a form-fitting manner in a recess in the frame structure. This further helps to prevent ice cream from dripping next to the cup after production. The user experience is also improved. In addition, the recessed structure can also improve the centering of the cup carrying device on the frame structure or make it more intuitive. Properties of a first wave function

[0068] Alternatively or additionally, it is provided that the first wave function fl(x)=A1 sin (2π / T1x) of the wave contour, wherein a first amplitude A1 is from 0.5 mm to 5 mm, wherein a first period length T1 is in a range from 0.5 mm to 25 mm, in particular from 10 mm to 15 mm, wherein x1 is a first repetition rate, with x1 greater than or equal to 1. This can advantageously achieve a reduction in vibration. The frame structure can be designed such that it at least partially or completely encloses structural and functional units of the ice cream machine. In this case, wave function-like wave contours of the frame structure can also be arranged, for example, on side walls or adjacent to ventilation slots of the ice cream machine, in particular in the vicinity of those structural and functional units of the ice cream machine that generate vibrations. Properties of a second wave function

[0069] Alternatively or additionally, it is provided that the second wave function f2(x)=A2 sin (2π / T2x) of the wave contour, wherein a second amplitude A2 is from 10 mm to 30 mm, wherein a second period length T2 is in a range from 10 mm to 600 mm, in particular from 10 mm to 20 mm, wherein x2 is a second repetition rate, with x2 greater than or equal to 1. This wave contour can produce the same effects as previously described or, in combination with the first wave function, can amplify these effects. Alternatively or additionally, the amplitude of the longer-period second wave function, which is greater than the first wave function amplitude, can form a recess in the frame structure, through which a cup can be accommodated. Centering contour as a mechanical low-pass filter

[0070] Alternatively or additionally, at least one of the period lengths and / or at least one of the repetition rates of the wave contour is adapted such that the wave contour behaves like a mechanical low-pass filter for damping vibrations generated by a functional unit, for example, a cooling system and / or a kneading system, of the ice cream machine. For example, the centering contour(s) can be designed with a wave contour of a short-period wave function. This wave function can have a period length T1 of 12 mm with an amplitude A1 of 1.5 mm and be repeated eight times along the frame opening (x1 = 8). Superimposed on this is a long-period wave with T2 = 60 mm and A2 = 12 mm, executed twice in succession (x2 = 2).The resulting ribbed chain, in conjunction with a cup carrying device mass of approximately 250 g, has a natural resonance of approximately 10 Hz and thus acts as a mechanical low-pass filter: The structure-borne sound vibrations introduced by the compressor rotor (basic excitation 35 - 80 Hz) can be attenuated by 15 dB, so that foam formation in the ice cream or audible vibrations on the front of the device can be reduced. First holding device with cover

[0071] Alternatively or additionally, the first holding device may have a cover. Alternatively or additionally, the cover may be formed by the first centering contour. In other words, the holding device is protected and arranged in the frame structure at a distance from the second holding device. Arranging it in the frame structure has the advantage of being easier to clean. Second holding device with cover

[0072] Alternatively or additionally, the second holding device may have a cover. Alternatively or additionally, the cover may be formed by the second centering contour. This provides the same advantages as discussed in connection with the first holding device.

[0073] If both holding devices are provided with a cover on mutually facing surfaces or end faces, for example by arranging the first holding device behind a housing wall of the ice cream machine and arranging the second holding device in an interior space of a collecting container for ice cream of the cup carrying device, then a distance between the holding devices is defined by dimensioning the projection(s) of the centering contours. According to a specific exemplary embodiment, the centering contours are designed in a wave-function manner, wherein a material thickness of the respective cover in the region of a valley between two amplitudes is 0.5 to 1 mm and a material thickness in the region of an elevation at a highest point of an amplitude is in a range of 1.5 to 2 mm. Extension length of at least one of the holding devices

[0074] Alternatively or additionally, at least one of the holding devices extends horizontally over at least one period length of the first and / or second centering contour. In other words, the width of the holding device(s) depends on the frictional connection between the centering contours, whereby an amplitude value must naturally be taken into account, as this also significantly influences the distance between the two holding devices. Drip collection container

[0075] Alternatively or additionally, the cup carrying device comprises a drip tray, which is covered by a cup support grid; the drip tray having a cross-sectional shape adapted to an ice cream cup, in particular a semicircular cross-sectional shape. The semicircularly contoured drip tray, together with the cup support grid above it, forms a precisely fitting "nest shape" for the ice cream cup: The curved rear wall supports the cup radially, so that it does not slip even in the event of a one-sided filling flow or slight vibrations. At the same time, the closed round contour directs dripping or overflowing product specifically into the center of the container and prevents ice cream from getting between the carrying device and the frame structure.The support grid separates the liquid level from the cup base, ensuring the cup is always dry; dispensed portion cups therefore do not have sticky ring deposits. Overall, the semicircular design, which is adapted to the cup cross-section, improves operational hygiene, reduces cleaning effort, and ensures stable cup centering throughout the entire dispensing and tear-off process. Receiving trough

[0076] Alternatively or additionally, the cup support grid is provided with a receiving recess for receiving a cup. The recess, alternatively or in addition to a projection, can be used to facilitate the collection of a dispensed ice cream mix in the cup without contaminating components of the ice cream machine. Frame structure with projection at opening

[0077] Alternatively or additionally, it is provided that the frame structure has a projection projecting horizontally in the direction of the cup carrying device relative to the frame structure, wherein the opening is arranged in the projection, wherein a horizontal length of the projection corresponds to at least twice the first amplitude and / or at least one third of the second amplitude.

[0078] The forward-projecting projection places the outlet opening well in front of the vertical front of the device, so that dripping ice cream doesn't run along the ribbed wall, but falls directly into the cup or drip tray. The defined projection length—at least twice the short-period amplitude or one-third of the long-period amplitude—ensures that, even during vibrations, the strand axis remains within the cup radius, preventing splashing. At the same time, the projection shortens the air gap between the outlet device and the product surface, allowing the strand to break off more cleanly and minimizing foam formation. Design of the lead

[0079] Alternatively or additionally, it is provided that the base body is designed in such a way that it projects at an ice cream channel outlet relative to the frame structure in the direction of a horizontal cup support device extension direction by (i) an axial extension of the base body in the connecting section to the ice cream channel and / or (ii) an ice cream dispensing lip projecting towards the side facing away from the ice cream channel and surrounding the feed channel outlet.

[0080] The axially extended connecting section ensures that the ice cream bag outlet ends a few millimeters before the front of the device. The product line thus falls freely onto the cup without wetting the frame surface. In addition, or alternatively, the protruding ice cream dispensing lip surrounds the channel outlet as a sharp tear-off edge, precisely cutting off the line when dispensing stops and preventing residual drops from running down the front – this ensures drip-free, hygienic product dispensing even with highly viscous formulations. Protruding design of the outlet device

[0081] Alternatively or additionally, it is provided that the base body is designed such that it projects at an ice cream channel outlet relative to the frame structure in the direction of a horizontal cup support device extension direction over a horizontal length by at least twice the first amplitude and / or at least one third of the second amplitude of at least one of the two wave function-like centering contours.

[0082] The base body, which protrudes by the specified minimum length, advances the ice cream channel outlet so far forward that its tear-off edge completely exceeds the maximum lateral deflection of the large- or small-period centering contour (determined by the amplitudes). This ensures that the projection axis of the outflowing strand always remains within the cup radius—even in the case of relative movements caused by vibration or manufacturing tolerances—reliably preventing splashing or front wetting. At the same time, the projection shortens the free drip path and leads to a more defined strand break, which increases portioning accuracy and reduces foam formation. Short description of the drawings

[0083] The invention will be explained in more detail below with reference to preferred embodiments and the accompanying drawings. The term "figure" is abbreviated to "Fig."

[0084] The drawings show Fig. 1a a schematic view of a cup carrying system according to a first embodiment; Fig. 1b is a schematic view of a cup carrying system according to a second embodiment; Fig. 1c is a schematic view of a cup carrying device for the cup carrying system according to the second embodiment; Fig. 1d is a schematic plan view of the cup carrying device for the cup carrying system according to the second embodiment; Fig. 2a a schematic view of a course of a first or second centering contour according to an embodiment; Fig. 2b a schematic view of a course of a first or second centering contour according to a further embodiment; Fig. 3 a cross-sectional view of a partial section of an ice cream machine according to an embodiment with a cup carrying system according to an embodiment; Fig. 4a an outlet device of the ice cream bag according to a first embodiment; Fig. 4b is a schematic view of the outlet device of the ice cream bag according to a second embodiment; Fig. 5a is a schematic view of a first embodiment of the ice cream bag; Fig. 5b a first schematic view of a second embodiment of the ice cream bag; and Fig. 5c a second schematic view of the second embodiment of the ice cream bag. Detailed description of the implementation examples

[0085] The described embodiments are merely examples which can be modified and / or supplemented in many ways within the scope of the claims. Each feature described for a specific embodiment can be used independently or in combination with other features in any other embodiment. Each feature described for an embodiment of a specific claim category can also be used correspondingly in an embodiment of a different claim category. Where appropriate, the sections of the device / packaging in all figures, but not exclusively, have been provided with reference symbols. For the sake of clarity, however, sections with the same name have only been provided with reference symbols in part, in particular where also mentioned in the description of the figures.

[0086] Fig. Figure 1a illustrates a cup carrying system 70 according to a first embodiment in a perspective external view, as it is arranged in front of the front of an ice cream machine 100. At the center of the illustration is a rectangular frame structure 71, whose front opening 72 flanks the outlet of an ice cream bag 2 located in the ice cream machine 100. The frame structure 71 has a vertically ribbed front.

[0087] Directly on the inside of the opening 72, a first contactless holding device 71a is arranged - preferably designed as a permanent magnet embedded in the frame 71 - which is surrounded by a wave-shaped first centering contour 71b. Fig. In Figure 1a, the holding devices 71a, 73a are schematically indicated by line contours. However, in the present embodiments, the holding devices 71a, 73a are always concealed. In other words, the holding devices 71a, 73a are fully integrated into the respective housing walls of the ice cream machine 100 or the cup support device 73 and are not visible from the outside. The aesthetic appearance remains homogeneous. Due to the modular, removable design, the entire cup support device 73 can be removed for cleaning.

[0088] The waveform is horizontal and is in Fig. 1a shows a periodic sequence of curves with a period length T1 of a first wave function f1(x1) and curves with a second wave function f2(x2). The evenly undulating fin contour with the period lengths T1 and T2 not only ensures centering but also acts as a vibration-damping low-pass filter against the vibrations generated by the internal cooling system.

[0089] In front of the opening 72 - axially in the dispenser outlet direction - the cup carrying device 73 is positioned. It has a drip collecting container 73e, which Fig. 1a or Fig. 1b is semicircular in shape and a cup support grid 73f resting on the drip tray 73e. The upper side of the cup support grid 73f also forms a cup support surface. In the embodiment of the Fig. 1a, the cup support grid 73f has a receiving recess for receiving a cup 50.

[0090] On the end face of the cup carrying device 73 facing the frame 71, a second contactless holding device 73a is provided, which in the illustrated embodiment is designed as a counter magnet (or alternatively as a ferromagnetic plate). This holding device 73a is in turn surrounded by a second centering contour 73b, complementary to the first. The two centering contours 71b, 73b engage with each other in a form-fitting or force-fitting manner as soon as the cup carrying device 73 approaches the frame structure 71, thus ensuring automatic lateral centering of the cup 50 (see Fig. 3) relative to the outlet opening 72. The wave-shaped design of the contours is in Fig. 1a is visualized both by the short-period first wavefunction f1(x) and - in superimposed form - by the long-period second wavefunction f2(x).

[0091] In the final position shown, the drip tray 73e is positioned flush below the opening 72, reliably catching any dripping ice cream. Due to the magnetic attraction between the holding devices 71a and 73a, the cup support device 73 is fixed to the frame structure 71 without contact, play, and releasably. For cleaning or maintenance purposes, the cup support device 73 can be separated and removed by simply pulling it away from the magnetic field.

[0092] In the preferred embodiment, the cup carrying device 73 is not only dockable to the frame structure 71, but is also adjustable along a vertical axis V relative to the frame structure 71.

[0093] According to a possible embodiment, which is not shown, two grooves arranged on both sides in the outer flanks of the cup carrying device 73 can engage positively with prismatic guide rails of the frame structure 71, thus forming a play-free linear guide with a stroke of approximately 35 to 60 mm. The position of the centering contours 71b / 73b remains exactly coplanar throughout the entire adjustment path. At the top and bottom of the vertical displacement path defined by the centering contours 71a, 73a, elastomer-coated end stops, for example, can limit the movement of the cup carrying device, absorb impact energy, and prevent overrun of the working positions. In this case, the displacement path is limited by the length of the two holding devices.

[0094] Fig. 1b shows an alternative embodiment to the embodiment of the Fig. 1a. Here, the frame structure and the second centering contour 73b formed correspondingly on one end face of the cup support device 73 are adapted. In the first embodiment, the frame 71 and the cup support 73 are each provided with a horizontally periodic wave contour 71b and 73b, respectively, which fit together in a form-fitting or force-fitting manner when brought together. The wave-shaped design of the contours is in Fig. 1a is visualized by both the short-period first wave function f1(x) and - in superimposed form - by the long-period second wave function f2(x). The second embodiment of the Fig. 1b is functionally similar but has a vertically ribbed front that runs the entire height of the device. The wave-shaped design of the contours is Fig. 1b is only visualized by the short-period first wavefunction f1(x).

[0095] The Fig. 1c shows a side view and the Fig. Figure 1d shows a top view of the drip collection container 73e. It is a container shape with wave-like, periodic waves in an interior region and a semicircular design or semicircular segment with a rounded outer side and a straight side connecting the ends of the rounded side. The drip collection container 73e consists of a semicircular and rectangular section. The bottom of the drip collection container 73e is smooth, while the walls of the interior region of the container have a repeating wave structure.

[0096] On the outside, a wall of the container's interior, formed by the second centering contour 73b, is provided with uniformly shaped, vertical corrugated ribs all around. These sinusoidal depressions run around the entire circumference and form a periodic centering contour. The bottom surface, in contrast, is smooth.

[0097] A rectangular recess is arranged centrally in the straight inner wall, in which an elongated metal insert is arranged. This metal insert is the second contactless holding device 73b and can be designed as a permanent magnet or as a ferromagnetic counterplate. The second contactless holding device 73b is inserted in a form-fitting manner into the container interior and sits within a slightly trapezoidal reinforcing rib. The container rim is designed as a narrow, circumferential collar, the upper side of which is perpendicular to the wall. Fig. 1c also shows the cup support grid 73f, while in the Fig. 1d is missing.

[0098] Alternative designs for centering contours are conceivable. Examples are shown in the Fig. 2a and Fig. 2b, where a course of the centering contour of the Fig. 2a from a course of the centering contour of the Fig. 2b differs essentially in that a second amplitude of the second, longer-period wave function f2(x) is larger than a second amplitude of the second, longer-period wave function f1(x) of the Fig. 2b. It is important that the centering contours 71a, 73a are designed in such a way that they inhibit horizontal movement in the present embodiments.

[0099] Alternatively, the centering contours 71a, 73a are designed to inhibit vertical movement or to inhibit movement in both directions. For this purpose, the centering contours 71a, 73a can have corresponding knob structures and / or pyramid surface structures or other structures that correspond to one another.

[0100] In the Fig. 3 shows a cross-sectional view of a portion of the ice cream machine 100. This is also a further embodiment compared to the embodiments of Fig. 1a and Fig. 1b. In this embodiment, the opening 72 is positioned in front of the frame structure 71 via a projection 71d on the frame structure 71d, in the direction of the cup support device 73. Thus, an outlet device 15 of the ice cream bag 2 is not positioned above an edge of a cup 50, which receives the ice cream mixture 2a after its completion, but rather the outlet device 15 is arranged vertically above the cup 50 in the direction of a cup center.

[0101] In Fig. Figure 4a shows a first embodiment of the outlet device 15 of the ice cream bag 2. The outlet device 15 has a base body. The base body has a connecting section 15b1 attached along the sealing edge 2c, a collar / flange section 15b, and an axially projecting ice cream dispensing section 15c with a lower and upper lip.

[0102] The ice cream dispensing section 15c has an outlet lip and the connecting section 15b1 is for connecting the outlet device 15 with packaging material layers 2b1, 2b2 of the ice cream bag 2 (see Fig. 5a to 5c). An ice cream channel 15a extends through the outlet device 15. Finally, in this embodiment, a shape of the outlet lip with the lower lip and the upper lip is symmetrical to an ice cream channel axis. The ice cream channel axis is also a plane of symmetry of the outlet device 15.

[0103] In the Fig. 4b shows a further embodiment of the outlet device 15. The outlet device 15 according to the present embodiment of the Fig. 4b has, at its ice cream dispensing section, an outlet lip that surrounds the ice cream channel 15a and projects axially relative to the collar section, forming an ice cream channel outlet. The outlet lip is divided into a lower lip and an upper lip with respect to the sealing edge connection plane. In this case, the lower lip is longer axially relative to the ice cream channel 15a than the upper lip, in particular, it is twice as long as the upper lip. Fig. 4b also shows that the lower lip forms a ramp-shaped wall on the ice cream channel 15a. The lower lip and the upper lip form, at least in sections, a groove-shaped wall on the ice cream channel 15a. In the present case, the groove-shaped wall is furthermore completely molded onto the lip. Furthermore, the groove-shaped wall has, at least in sections, a concave end face at a terminal edge of the lip.

[0104] The outlet device 15 of the embodiments of the Fig. 4a and Fig. 4b is concavely curved and tapered at its connecting section 15b1 on both sides toward the ice cream channel 15a. The connecting section 15b1 is U-shaped, pointing away from the collar section 15b. A U-bend has a surface contour, which in this case is a groove contour. Both U-shafts extend axially toward the ice cream channel 15a and delimit a feed channel opening. The U-shaft ends are rectangular. The connecting section 15b1 has surfaces adjacent to the collar section 15b on both sides, these surfaces together forming a base surface of the U-shaped connecting section 15b1, each of the surfaces being formed as an isosceles triangle, each triangle vertex being arranged in the sealing edge connection plane.A concave section tapering toward the U-shaped shaft ends with a first pitch is separated by an arcuate bevel from a section tapering with a second, smaller pitch. The arcuate bevel defines sections of the U-shaped bend in a straight line at an edge spaced from the base edge.

[0105] In general, the outlet device 15 can have symmetrical or asymmetrical features with respect to the sealing edge connection plane, which forms a plane of symmetry in the outlet device 15. The plane of symmetry runs in particular through the ice cream channel 15a, preferably centrally through the ice cream channel 15a. The connecting section 15b1 is designed symmetrically in particular with respect to the plane of symmetry. The collar section 15b is designed symmetrically in particular with respect to the plane of symmetry. The food dispensing section 15c is designed asymmetrically in particular with respect to the plane of symmetry. Alternatively, the food dispensing section 15c is designed symmetrically in particular with respect to the plane of symmetry.

[0106] In the Fig. 5a to 5c show embodiments of the ice cream bag 2.

[0107] The Fig. Figure 5a schematically shows a first embodiment of an ice cream bag 2, consisting of two fluid-tight packaging material layers 2b1, 2b2, which are connected by a circumferential sealing edge 2c to form a closed receiving chamber or gross volume for the ice cream mixture 2a. The sealing edge 2c forms a circular second projection area within a trapezoidal first projection area formed by the packaging material layers 2b1, 2b2. A partial section of the sealing edge 2c is designed as a pressure-compliant sealing edge 2c2 and bursts open as a barrier when the internal pressure is exceeded. If the sealing edge 2c2 releases an opening in this case, the receiving chamber otherwise surrounded by the sealing edge 2c is connected to an ice cream outlet channel 2g, wherein the ice cream outlet channel 2g in turn opens into the outlet device 15. All components are arranged mirror-symmetrically to a common vertical axis.When the sealing edge 2c2, designed as a blocking means, is closed, the ice cream outlet channel 2g is separated from the receiving chamber enclosed by the sealing edge 2c and the sealing edge 2c2. Furthermore, the ice cream outlet channel 2g is delimited by the outlet device 15 opposite the sealing edge 2c2. The sealing edge 2c extends on both sides between the outlet device 15 and the sealing edge, defining a cross-section of the ice cream outlet channel 2g through its course.

[0108] The outlet device 15 can be designed to be permanently open or can have an additional blocking means, which can be designed to be pressure-flexible in a cascade-like manner. For example, the blocking means on the outlet device 15 can be designed to also burst open if the sealing edge 2c2 bursts and the resulting pressure wave is generated.

[0109] In this case, the sealing edge 2c2 forms an arcuate part of the sealing edge 2c. The sealing edge 2c, together with the sealing edge 2c2, encloses the receiving chamber in a circle and thus forms the second circular projection area.

[0110] The ice cream outlet channel 2g borders the sealing edge 2c2. The ice cream outlet channel 2g can be designed to taper towards the outlet device 15. Assume that two isosceles triangles are projected through regions of the sealing edge 2c that delimit the ice cream outlet channel 2g of the ice cream bag 2. A vertex of both projected triangles should lie in the ice cream channel 15a of the outlet device 15. In the section farther away from the outlet device 15, a first isosceles triangle can be projected along the sealing edge 2c, the legs of which enclose an acute angle of less than 45°. In the section closer to the outlet device 15, a second isosceles triangle can be projected along the same sealing edge 2c, the legs of which form an acute angle of more than 45°.In other words, the ice cream outlet channel 2g tapers initially in the area adjacent to the sealing edge 2c2 with a first degree of taper and then, on the flow direction side immediately upstream of the outlet device 15, with a second, higher degree of taper.

[0111] Preferably, the sealing edge 2c is thicker in a region opposite the sealing edge 2c2, i.e. adjacent to the outlet device 15, than in a region of the sealing edge 2c which surrounds the second projection surface.

[0112] In the present embodiment, the receiving chamber for the ice cream mixture 2a formed by the sealing edge 2c is one-piece, i.e., designed with a single chamber. Centering means 2c1 can be provided in an edge region of the packaging material layers 2b1, 2b2. In the present embodiment, there are two centering means 2c1, which are arranged in a transition region between the receiving chamber enclosed by the sealing edge 2c and a rectangular fixing section 2f. The two centering means 2c1 are each a circular perforation in the present case. Centering pins (not shown) of bag abutments 3, 4 of the ice cream machine 100 can engage in the centering means 2c1 (see Fig. 3). Hereby, the ice cream bag 2 can be optionally fixed in the ice cream machine 100. The fixing section 2f can be gripped by means of an ice cream bag handling mechanism 20. Regarding the ice cream bag handling mechanism 20, reference is made to Fig. 3. The means of the ice cream handling mechanism 20 that can grip the fixing section 2f are configured here as rotating bodies of a rotating body system 20b. By moving in opposite directions, the rotating bodies can grip or release the fixing section 2f.

[0113] The fixing section 2f is preferably formed with a straight fixing edge, which lies at the ends of the two packaging material layers 2b1, 2b2. The fixing section 2f can be reinforced by the sealing edge 2c. In other words, the packaging material layers 2b1, 2b2 can be connected flatly in the region of the fixing section 2f by the sealing edge 2c. In this case, the sealing edge 2c reinforces the connection between the packaging material layers 2b1, 2b2.

[0114] The sealing edge 2c or the fixing section 2f can be interrupted by a filling channel 2d for filling the ice cream bag 2 with the ice cream mixture 2a. The filling channel 2d is designed to be closed after filling the ice cream bag 2, for example by heat sealing.

[0115] Depending on the design of the sealing edge 2c, for example if there are two concentric receiving chambers / gross volumes, in addition to the filling channel 2d, a filling opening (not shown) or a filling device can be arranged, for example, centrally, i.e. centrally in the ice cream bag 2, in order to then fill a concentric inner receiving chamber enclosed by a first sealing edge 2c. Concentrically enclosing the inner receiving chamber can then be a second outer receiving chamber, which is concentric to the inner chamber and can then be filled via the filling channel 2d. In other words, there is then a circular inner, first receiving chamber enclosed by the first sealing edge 2c and an annular, outer, second receiving chamber located between the first and second sealing edges 2c.

[0116] In the Fig. 5a, a stiffening element 2e is further referenced by reference numeral 2e. The stiffening element 2e is partially formed in the present case by the sealing edge 2c, which connects the packaging material layers 2b1, 2b2 to one another over a large area. The stiffening element 2e formed by the sealing edge 2c is referenced here as the first stiffening element 2e1. There is a second stiffening element 2e2, which is formed by the outlet device 15. The stiffening elements 2e1, 2e2 have the function of stabilizing the ice cream bag 2 containing the ice cream mixture 2a against bulging, so that the ice cream bag 2 can be advantageously handled safely within the ice cream machine 100.

[0117] The area ratio between the first and second projection surfaces is approximately two-fifths, leaving a material-efficient yet pressure-resistant edge strip. The circular sealing edge 2c, in combination with the stiffening element 2e, ensures even pressure distribution and prevents the packaging material layers 2b1, 2b2 from expanding.

[0118] The outlet device 15 can also serve as a centering means 2c1 in order to be easier to handle, for example, by the ice cream bag handling mechanism 20.

[0119] With reference to the Fig. 5b and Fig. Figure 5c describes an alternative embodiment of the ice cream bag 2. The ice cream bag 2 has a teardrop-shaped sealing edge. Both figures each show a schematic top view of the ice cream bag 2 from different perspectives.

[0120] The teardrop shape has a flat, rectangular fixing section 2f, which is interrupted by the filling channel 2d, symmetrically dividing the fixing section 2f into two halves. The teardrop shape has a harmoniously tapered shoulder toward the top, with the ice cream outlet channel 2g arranged above the harmoniously tapered shoulder and the outlet element 15. Adjacent to the tapered shoulder, the sealing edge 2c, together with the sealing edge 2c2, encloses a circular projection surface and thus the receiving chamber for receiving the ice cream mixture 2a.

[0121] In the Fig. 5b and Fig. 5c, the ice cream bag 2 is shown from its underside, which can be verified in particular by the outlet device 15, which in this embodiment is designed differently on one side of the ice cream dispensing section 15c than on the other side. The outlet device 15 of the Fig. 5b and Fig. 5c is therefore an outlet device 15 of the embodiment of the Fig. 4b. The ice cream channel 15a of the outlet device 15 can be coupled to the receiving chamber / gross volume via the flexible sealing edge 2c2. List of reference symbols and abbreviations / 2 ice cream bags 2a Ice cream mix 2b Packaging material 2b1 first film of the packaging material 2b2 second film of the packaging material 2c seal edge 2c1 Centering device 2c2 pressure-compliant seal edge 2d Filling area for filling the ice cream bag with ice cream 2nd stiffening element 2e1 first stiffening element 2e2 second stiffening element 2f fixing section 3 first bag abutment 4 second bag abutment 7 Kneading device 12 passively tempered plates 13 actively temperature-controlled plates 15 Outlet device 15a Ice Cream Canal 15b Collar section / flange section 15c Ice cream dispensing section 20 Ice cream bag handling mechanism 20b Rotational body system 25 insertion device 25a shaft wall 50 cups 70 cup carrying system 71 Frame structure 71a first contactless holding device 71b first centering contour 71c cover 72 Opening 73 Cup carrying device 73a second contactless holding device 73b second centering contour 73c cover 73e drip tray 73f Cup support grid 100 ice cream machines f1(x) first wave function f2(x) second wave function H73 Bucket carrying device extension direction T1 first period length T2 second period length

Claims

[1] Cup carrying system (70) for an ice cream machine (100), comprising a frame structure (71) with an opening (72) for dispensing an ice cream from an ice cream bag (2), wherein the frame structure (71) has a first contactless holding device (71a) at the opening (72); a cup carrying device (73) with a second contactless holding device (73a), wherein at least one of the holding devices (71a, 73a) is a magnet; and the other of the holding devices (71a, 73a) comprises a magnet and / or a ferromagnetic material; wherein the frame structure (71) has a first centering contour (71b) and the cup carrying device (73) has a second centering contour (73b), and wherein the two centering contours (71b, 73b) interact with each other at least in a force-locking manner. [2] Cup carrying system (70) according to claim 1, wherein the first and second centering contours (71a, 73a) have a linear guide for vertically moving the cup carrying device (73) along a defined displacement path along the frame structure (71), wherein in particular the holding devices (71a, 73a) are designed to limit the defined displacement distance by their vertical length; wherein in particular at least one of the centering contours (71a, 73a) is designed to limit the defined displacement distance by its contouring; wherein a length ratio of the first holding device (71a) to the second holding device (73a) is in a range of 5 to 1, in particular 2 to 1. [3] Cup carrying system (70) according to claim 1 or 2, wherein the first and / or the second centering contour (71b, 73b) have at least one period length (T1, T2) of a wave contour extending, in particular in the horizontal direction, in a wave function-like manner, in particular according to a first wave function (f1(x)); wherein in particular the first and / or the second centering contour (71b, 73b) have at least one period length (T1, T2) of a wave contour formed in the horizontal direction from a plurality of wave functions, in particular two wave functions (f1(x)) and (f2(x)). [4] Cup carrying system (70) according to one of the preceding claims, wherein the first wave function f1(x1)=A1 sin (2π / T1x1) of the wave contour, wherein (A1) is a first amplitude of 0.5 mm to 5 mm, wherein a first period length (T1) is in a range of 0.5 mm to 25 mm, in particular of 10 mm to 15 mm, wherein (x1) is a first repetition rate, with (x1) greater than or equal to 1; wherein in particular the second wave function is f2(x)=A2 sin (2π / T2x) of the wave contour, wherein a second amplitude (A2) is from 10 mm to 30 mm, wherein a second period length (T2) is in a range from 10 mm to 600 mm, in particular from 10 mm to 30 mm, wherein (x2) is a second repetition rate, with (x2) greater than or equal to 1. [5] Cup carrying system (70) according to one of the preceding claims, wherein at least one of the period lengths (T1, T2) and / or at least one of the repetition rates (x1, x2) of the wave contour are adapted such that the wave contour acts like a mechanical low-pass filter for damping vibrations generated by a cooling system (16) of the ice cream machine (100). [6] Cup carrying system (70) according to one of the preceding claims, wherein the first holding device (71a) has a cover (71c), wherein in particular the cover (71c) is formed by the first centering contour (71b), wherein in particular the second holding device (73a) has a cover (73c), wherein in particular the cover (73c) is formed by the second centering contour (73b), wherein in particular at least one of the holding devices (71a, 73a) extends horizontally over at least one period length (T1, T2) of the first and / or second centering contour (71b, 73b). [7] Cup carrying system (70) according to one of the preceding claims, wherein the cup carrying device (73) has a drip collecting container (73e), wherein the drip collecting container (73e) is covered with a cup support grid (73f); wherein in particular the cup support grid (73f) has a receiving recess for receiving a cup (50), wherein the drip collecting container (73e) has a semicircular cross-sectional shape. [8] Cup carrying system (70) according to one of the preceding claims, wherein the frame structure (71) has a projection (71d) projecting horizontally in the direction of the cup carrying device (73) relative to the frame structure (71), wherein the opening (72) is arranged in the projection (71d), wherein a horizontal length of the projection (71d) corresponds to at least twice the first amplitude (A1) and / or at least one third of the second amplitude (A2). [9] Ice cream bag (2) for an ice cream machine (100) with a cup carrying system according to one of claims 1 to 8, the ice cream bag (2) comprising at least one first and one second fluid-tight packaging material layer (2b1, 2b2), wherein the first packaging material layer (2b1) is connected to the second packaging material layer (2b2) ​​along an at least partially circumferential sealing edge (2c) and thereby delimits a closed receiving chamber for receiving an ice cream mixture (2a), an outlet device (15) with an ice cream channel (15a), wherein the outlet device (15) has a flange-shaped base body (15b) with an ice cream channel (15a), wherein the base body (15b) has a connecting section (15b1), a flange collar section (15b2) and an ice cream dispensing section (15b3) axially to the ice cream channel (15a), wherein the connecting section (15b1) is connected to the packaging material layers (2b1, 2b2) along the sealing edge (2c) in a material-to-material and fluid-tight manner, wherein the sealing edge (2c) and / or the outlet device (15) have a pressure-compliant blocking means which is designed to connect the ice cream channel (15a) and the gross volume for the passage of the ice cream when a defined internal pressure is exceeded. [10] Ice cream bag (2) according to the preceding claim, wherein the base body (15b) is designed such that it projects at an ice cream channel outlet (15a1) relative to the frame structure (71) in the direction of a horizontal cup carrying device extension direction (H73) by (i) an axial extension of the base body (15b) in the connecting section (15b1) to the ice cream channel (15a) and / or (ii) an ice cream dispensing lip (15c) projecting in the direction (H73) on the side facing away from the ice cream channel (15a), which lip surrounds the feed channel outlet (15a1). [11] Ice cream bag (2) according to the preceding claim, wherein the base body (15b) is designed such that it projects at an ice cream channel outlet (15a1) relative to the frame structure (71) in the direction of a horizontal cup carrying device extension direction (H73) over a horizontal length of at least twice the first amplitude (A1) and / or at least one third of the second amplitude (A2) of at least one of the two wave function-like centering contours (71a, 73a). [12] Ice cream machine (100) for producing an ice cream with an ice cream bag (2) with an ice cream mixture (2a) according to one of claims 9 to 11, the ice cream machine (100) comprising a housing; and a cup carrying system (70) according to one of claims 1 to 8, and wherein the housing is at least partially formed by the frame structure (71) of the cup carrying system (70).

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